Reviewed: Jun. 9, 2009

Always a big hit for Thanksgiving!

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WKIMBRA

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: San Diego, California, USA

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Reviewed: May 21, 2009

This is sooo yummy! This was a big hit in my house!

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American

Cooking Level: Intermediate

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Reviewed: Feb. 8, 2009

Delicious and different. The crunch of the almonds is a great contrast to the creamy squash and cranberry sauce underneath. You can put this together ahead of time, refrigerate it (without the almond topping, which you can keep in a container at room temperature and then bake it when you are ready. Thanks for a great recipe!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Dec. 26, 2008

Made this as a Christmas Dinner side...it was so good! The squash and the cranberries are an interesting combination, but they compliment each other so well! I personally am not a fan of almonds, so I used Pecans instead...delicious! I didn't think I was going to have time to make it using a fresh squash, so I used frozen, it still came out great! Good to know if you're in a time crunch.

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Boysmom

Cooking Level: Intermediate

Living In: Franklin Square, New York, USA

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Reviewed: Dec. 2, 2008

This was awesome for the holiday. I needed something for my vegetarian friend for Thanksgiving. It was savory with a sweet topping and a bit of crunch. I didn't know how to prepare the squash, so I prepared them like I would mashed potatoes. I peeled and halved them, scooped out the seeds and chunked them before boiling with some sea salt. Then I whipped them with an electric mixer.

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TonyinFLL

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Reviewed: Nov. 26, 2008

I made this dish and substituted the squash for sweet potatoes! Baked the potatoes in the oven for 75 min @ 350F then continued recipe, I also used less sugar and less almonds on top. It came out beautiful and I plan on taking it to Thanksgiving tomorrow! Happy Day to everyone and enjoy this recipe. =)

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Jennifer25Lynn

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2008

This was the best. This is going to be my signature dish for the holidays.

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Karen

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Reviewed: Nov. 4, 2008

I was rather disapointed with this recipe. I may make it again since I like the combination of the cranberies with the butternut squash but next time I would add some sugar to the squash and maybe an egg and some milk. I do think it would be great as pie.

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jammakingmom

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Reviewed: Oct. 25, 2008

this was very good i made it for dinner at the cranbrook schools the only thing was we are a nut free kitchen so i used instant oatmeal instead of the nuts and it was a hit,one other thing i did different was the cranberry sauce was jellied and i put it in a bowl and smashed it up and it worked out find.I will use this again but i am going to use sweet potatoes the next time

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THE MS B

Cooking Level: Professional

Living In: Southfield, Michigan, USA

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Reviewed: Oct. 8, 2008

This was delicious! I needed a dish to bring to a harvest-themed dinner party. I went home on my lunch break and cooked the cubed squash in the microwave and threw it in the food processor with the spices. I assembled it with the cranberries and topping, and took it to work and baked it in the oven there so that it would be done when I got off. It was a little desert-y, but could be modified for a more savory palate with less cranberry sauce and less brown sugar in the topping. I made it exactly how the recipe says. I received compliments on it, and I think that I will make it for Thanksgiving. Thanks!

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lindsayaustin

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Reviewed: Jan. 26, 2008

This recipe was incredibly easy to make. I wanted something that was "set up" a bit more so I added a couple of tablespoons of flour and a beaten egg and it was perfect. With the bright cranberries on top it looked beautiful on my Christmas table and my family loved it!

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Jessica C.

Cooking Level: Intermediate

Home Town: Kingston, New York, USA

Living In: Poughkeepsie, New York, USA

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Reviewed: Dec. 24, 2007

What a hit! Everyone asked about this dish! The only change that I made was to double the amount of almonds, sugar and butter. I will be making this again. And again. And again.

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Rob

Cooking Level: Intermediate

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Reviewed: Dec. 1, 2007

Very delicious! I cut the squash in halves, scooped out the seeds and baked for 45 min on 350. Made my own whole cranberry sauce. The almonds carmelize on top, making it sooo good. Will make this again.

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becky.m.

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2007

This recipe was superb! I made this for Thanksgiving and it was so tasty!

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MrsWard

Cooking Level: Intermediate

Home Town: Kalispell, Montana, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Nov. 8, 2007

I changed this alittle bit when I made this recipe. I didn't have almonds, but used pecans in their place. VERY GOOD! We are a sugar free household and this recipe came out wonderful when using Splenda! Our 5 year old couldn't get enough of it!

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Spanky4704

Cooking Level: Expert

Home Town: Dakota City, Iowa, USA

Living In: Humboldt, Iowa, USA

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Reviewed: Oct. 1, 2007

I made this for my family last christmas and everone LOVED it. I will be bringing this dish to our holiday table every year from now on!

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Holly T.

Cooking Level: Intermediate

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Reviewed: Sep. 19, 2007

The overall taste of this was...ok. But the consistency was all wrong. It turned out watery for me. I doubt I'll try this again, but if I was to, I would add some flour to squash and double the topping, maybe add some flour to that too.

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nursethoms

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Reviewed: Sep. 5, 2007

i didn't know to remove seeds before using squash :(

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KAREN WANG

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2007

I LOVE this! I did not have the nuts, and it still tasted wonderful - such a complex flavor.

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SSZUREK

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Reviewed: Jan. 1, 2007

Excellent! Easy way to get kids to eat squash. Actually did taste like a dessert. I did make a few adjustments before baking: **I added 2 T of sugar to the spice mixture before mixing it into the squash. ****I used chopped pecans because i didn't have almonds. :)

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